Brooks | “Pan Fried Pacific Razor Clams”
This was a Perfect Pairing feature at Brooks. Chef Norma loves visiting the coast, and since people aren’t really traveling right now, she brought some of the coast to the valley! Suggested pairing: Brooks 2018 Ara Riesling.
Pacific Pan Fried Razor Clams
- 1 lb razor clams cleaned and dried
- 1 cup flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 lemon juiced
- 1/2 cup clarified butter (ghee)
- 1/4 cup whole butter
- 1 tbsp garlic minced
- 1 lb haricots verts (green beans) blanched
- 2 cups celery root peeled and cut into small pieces
- 2 tsp sherry vinegar
- 1 tbsp lemon olive oil
To make the celery root puree, first peel and chop it into a small dice, then add to a pot of boiling water. Cook until they are soft and then drain completely. Place in a blender with 2 tbsp whole butter, lemon olive oil and sherry vinegar, puree until smooth and set aside.
For the haricots verts, place the remaining 2 tbsp of butter into a saute pan along with the garlic and gently cook for up to a minute. Add the beans and season with salt.
When you're ready to cook the clams first make sure they are dry (I use a paper towel to pat them off) then in a bowl mix together the flour, salt and pepper, coat the razor clams in the flour mixture, remembering to shake off excess flour, and gently place in a hot saute pan with the clarified butter. Cook on each side for 30 seconds, remove from heat and top them with the fresh lemon juice.
When you're ready to eat make sure to put the puree on the bottom of your plate, this makes for a great sauce for the clams, add your haricots verts and finish with the razor clams. Enjoy!